March 22, 2013

Celery and Tomato Rice/Pulao

Celery was one such vegetable where I was always tempted to add it my grocery cart but was at loss of ideas as to how to use it in the kitchen.   I  used to see that it was a staple in soups American restaurants and served quite often on salad platters in parties.  I have also used the celery for such dishes.   But how many kids would ever go for the celery given its fibrous and stringy texture?  But over the years I have learnt to use it abundantly in my traditional dishes as well.  I have been using it in sambars and oflate used it in these recipes Celery Paratha(to be posted),  Celery Coriander Thokku and Celery and Peanut Chutney(to be posted).
Thus was born the idea of a nice tangy Celery Rice combined with some ground tomatoes.  It can also be made into pulao by including onions and whole garam masala.





3/4 cup finely chopped celery
1 big tomato
1 long green chilli
1 inch ginger piece
1 cup basmati rice
1/4 tsp turmeric powder
salt to taste
oil
mustard and urad dal
hing powder
curry leaves few

Cook the rice separately.  Grind the tomatoes, green chilli and ginger with turmeric powder.  In the end, add the celery and pulse it a few times.
Take oil in a pan, splutter the mustard, urad, hing and curry leaves.  Add the paste and saute this till
it comes together and lets out oil.  Add little salt while this is cooking.  Add few chopped coriander
leaves and mix the rice with this paste.  Add the rest of the salt.
Serve it with the south indian pachadi.

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